Selecting types of cookware.
Note: Flat-bottomed canners are
required for glass cooktops.
Every radiant surface unit has a
The temperature limiter protects the
glass cooktop from getting too hot.
Observe the Following Points in Canning
Pots that extend beyond 1" of
the surface unit's circle are not
recommended for most surface cooking.
However, when canning with water-bath
or pressure canner, larger-diameter pots
may be used. This is because boiling
water temperatures (even under
pressure) are not harmful to the
cooktop surfaces surrounding the
HOWEVER, DO NOT USE LARGE-
DIAMETER CANNERS OR OTHER
LARGE-DIAMETER POTS FOR
FRYING OR BOILING FOODS OTHER
THAN WATER. Most syrup or sauce
mixtures—and all types of frying—cook
at temperatures much higher than
boiling water. Such temperatures could
eventually harm the glass cooktop
Be sure the canner fits over the
center of the surface unit. If your
cooktop or its location does not
allow the canner to be centered
on the surface unit, use smaller-
diameter pots for good canning
Flat-bottomed canners must be
used. Do not use canners with
flanged or rippled bottoms (often
found in enamelware) because they
don't make enough contact with
the surface units and take a long
time to boil water.
When canning, use recipes and
procedures from reputable sources.
Reliable recipes and procedures are
available from the manufacturer of
your canner; manufacturers of glass
jars for canning, such as Ball and
Kerr brand; and the United States
Department of Agriculture
The temperature limiter may cycle the
units off for a time if:
The cooktop is on while cooking.
The pan boils dry.
The pan bottom is not flat.
The pan is off-center.
There is no pan on the unit.
Remember that canning is a
process that generates large
amounts of steam. To avoid burns
from steam or heat, be careful
NOTE: If your house has low voltage,
canning may take longer than expected,
even though directions have been carefully
followed. The process time will be
(1) using a pressure canner, and
( 2) starting with HOT tap water for fastest
heating of large quantities of water.
Safe canning requires that harmful
microorganisms are destroyed and that
the jars are sealed completely. When
canning foods in a water-bath canner,
a gentle but steady boil must be
maintained for the required time. When
canning foods in a pressure canner, the
pressure must be maintained for the
After you have adjusted the controls,
it is very important to make sure the
prescribed boil or pressure levels are
maintained for the required time.
Since you must make sure to process the
canning jars for the prescribed time, with
no interruption in processing time, do not
can on any cooktop surface unit if your
canner is not flat.